Diwali Cup Cakes By Chef Hafizullah Baig @Papparazi Royal Orchid Bengaluru

Subscribe Youtube: English Tamil Fanpage: Facebook Reviews:Zomato Vidya:G+  Tweet me...

I was one among the lucky blogger to be invited for a wonderful cupcake master class at Paparazzi Orchid Bengaluru. Chef Baig and his team truly impressed me with a wonderful brunch followed by master class and High tea. 

Many of you may not know that I'm a certified Master Baker I love baking due to many issues I dropped the idea of posting baking recipes on my blog wanted to emphasis more on cooking but now days many of you are asking me to post cakes and other recipes via mails its very nice to see your requests will surely keep every one posted with new baking recipes.


The event kick started at Paparazzi Orchid I would just love to go there for the view oh my its breath taking. this space opens up every evening for dinner they serve wonderful buffet and a live bar that whips up amazing mocktail and cocktails will surely be the best evening spent.

Pre Book this space for romantic dinner or arrange a huge gathering like birthdays and so on the view itself is worth every penny.Do read my review on Zomato.

Clicks from the space also visit me on my new photography blog http://merayatra.blogspot.in/





Recipe Video...

Chef Hafizullah Baig

BASIC CUP CAKE
INGREDIENTS
Butter 500 Gm
Castor 500 Gm
Eggs 9 Nos
Flour 450 Gm
Baking Powder 10Gm
Milk 250Ml
Vanilla 2Ml

This is a 2 kilo cake recipe roughly about 50 cup cakes can be prepared. you can also use self raising flour for this recipe instead of eggs powdered Flax seeds can be used. 

METHOD
  • Preheat oven at 180 degree.
  • Make sure the butter is unsalted and is at room temperature before creaming.
  • Using a hand held beater or standing mixer blend the butter and sugar till air is incorporated and the mixture turn pale in colour.
  • Now add the egg one by one and beat till fluffy add vanilla and beat well.
  • Sift the maida and baking powder well add maida by spoon fulls and incorporate all the maida to the egg mixture and blend well till it looks nice and fluffy.

To prepare chocolate cupcake chef melted 200 grams of cooking chocolate and added to a portion of cake batter and laddled 2 sps to a lined cupcake mould.

To prepare Red cup cakes add few drops of red food coloring and mix to a portion of cake batter you can also use rose milk essence or rose water to this mixture it will make a divine batch of gulkand cupcakes.

  • Bake the cupcakes at 180 degree for 10 minutes and allow to cool before frosting.

PEANUT BUTTER FROSTING
INGREDIENTS
Unsalted Butter 50 Gm
Icing sugar 100 Gm
Peanut Butter 100 Gm
Whip Cream 50 Ml
Rainbow Sugar Balls Garnish

METHOD
  • Keep Butter at room temperature. Should be soft in texture not be Melted.
  • Mix Butter, icing sugar, peanut Butter with electric beater until smooth and creamy on Medium speed.
  • Finally add the whip cream on high speed until the Mixture is light and Fluffy.
KESAR KHOYA FROSTING

INGREDIENTS
Whipping Cream 50 Ml
Sweet Khova 100 Gm
Kesar(Saffron)  0.5 Gm
Silver Sugar Balls Few Garnish
Saffron Threads Few Garnish

METHOD

  • Beat Whip cream with electric beater until smooth, light and Fluffy.
  • Blend Sweet Khova in whip cream without lumps.
  • Dissolve Saffron in hot cooking cream add along with mixture.
GULAB JAMOON & PISTACHIO CREAM CHEESE FROSTING

INGREDIANTS
Unsalted Butter 20gm
Icing sugar 20gm
Philadelphia cream cheese 100gm
Lemon zest 1 No
Whipping Cream 50 ml
Gulab Jamoon Garnish
Pistachio Slices Garnish

METHOD

  • Keep Butter at room temperature. Should be soft in texture not be Melted.
  • Mix Butter, icing sugar, Philadelphia cream cheese, Lemon Zest with electric beater until smooth and creamy on Medium speed.
  • Finally add the whip cream on high speed until the Mixture is light and Fluffy.
KAHLUA OREO FROSTING
INGREDIENTS
Un-salted Butter 50 gm
Icing sugar 100 gm
Espresso Coffee 50 ml
Sunrise Coffee Powder 2 Gm
Kahlua Liquor  50 ml
Whip cream 50 Ml
Oreo Cookies Few Garnish

METHOD

  • Keep Butter at room temperature. Should be soft in texture not be Melted.
  • Mix Butter, icing sugar, Espresso Coffee, Coffee Powder with electric beater until smooth and creamy on Medium speed.
  • Finally add the whip cream and Kahlua Liquor on high speed until the Mixture is light and Fluffy.
  • Garnish it with Oreo Cookies
DARK CHOCOLATE GANACHE CHILLI FROSTING

INGREDIENTS
Dark Chocolate 200 gm
Heavy Cream 100 ml
Unsalted Butter 75 gm
Dried Red Chilies 1gm


METHOD
  • Combine all the above ingredients in a Bowl except Chilies. Use Microwave or Double Boiler to melt the chocolate.
  • Add chilli flakes (without seed) into the mixture, stir gently with wire whisk to get silky and smooth texture.
  • Allow it cool in Refrigerator till the time it becomes thick and firm.  
GULKAND FROSTING
INGREDIENTS
Whipping Cream 50 ml
Gulkand 100 gm
Rose Petals few Garnish
Chocolate Vermicelli few Garnish

METHOD
  • Beat Whip cream with electric beater until smooth, light and Fluffy.
  • Blend Gulkand Compote (Available in Market) in cream.

MASALA CHAI FROSTING
INGREDIENTS
Whip Cream 50 ml
Masala Chai Extract 100 ml
Icing Sugar 50gm
Cadbury Gems few Garnish
MASALA CHAI EXTRACT
INGREDIENTS
Water 300 ml
Tea Leaf 50 gm
Cinnamon 2 gm
Cardamom 5 gm
Cloves 1 gm
Fresh Ginger 5 gm
Combine all above ingredients and keep it on Simmer for 30mins, Bring down masala Extraction to 1/3, Strain it and Cool it down in refrigerator.

METHOD
  • Beat Whip cream with icing sugar in electric beater at medium speed.
  • In co-operate Masala chai extraction slowly into it.
  • Garnish it with Gems.

HIGH TEA CLICKS



Royal Orchid Central
http://www.royalorchidhotels.com/
Address: 47/1, Manipal Centre, Dickenson Road, Bangalore, Karnataka 560042
Phone:080 2558 4242

Comments

  1. thanks for posting de frosting recipes

    ReplyDelete
  2. This comment has been removed by a blog administrator.

    ReplyDelete

Post a Comment

Popular Posts